Homemade Farmers Cheese

Elena Butuc

After receiving questions from the users on how to make homemade farmers cheese (which is not found in stores in some countries), I thought now it's the best time to post the recipe.

You've noticed that lately I've been posting a little less often than usual. It's because I took a short break from the city hustle and came to the country to my parents' to find peace and inspiration and also to get my girl's immune system stronger. Because we have many neighbors who have cows and milk, I said it's a shame not to make my own cheese and cream.

So, I decided to adapt to the conditions here and show you how to make cottage cheese in the country, as my mother taught me. I recommend you try it because the taste and consistency do not compare at all with the ones from the stores, even my husband admitted. I made it from whole cow milk. If you are using store-bought milk, choose one with a higher fat content.

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Ingredients

Metric US

●

Whole organic cow milk

3 l

I said three liters because that's how big my glass jar was, you can have less milk

Step by step

Pour the fresh milk into a jar and leave in the fridge overnight. Then, remove and let sit at room temperature for two or three days. You'll notice how the cream will separate on top into a different coloured layer.

After two or three days (faster in the summer, longer in the winter), carefully skim off the cream with a spoon.

Now you'll notice that the milk from below has gone sour (this is what we say in our village). This means it has the consistency of a yogurt or kefir. If it's more liquid, you'll have to let sit longer until it reaches this consistency, otherwise it won't turn into cheese.

Pour this sour milk into a saucepan, mix gently and place over heat. Stir regularly, but gently.

While the milk is heating, prepare one square meter cotton cloth or gauze, or a thicker sieve. Line a basin or a bowl with it, sides hanging out.

The consistency of the final cheese depends on how much you heat the sour milk. So:

1. If it's barely hot - it will be a soft cheese that melts into your mouth - that's what I usually make.

2. If it's properly hot - the cheese is drier - good for pies and dumplings.

3. If it's very hot - the cheese is very dry, like a rubber - so be careful, this means you've kind of ruined it. You could only use it for some pie, though not very successfully.

So, I recommend staying close while you are heating the milk. Periodically check with your finger, after you mix, if the cheese is warm enough.

After you turn off the heat, let infuse for about five minutes, before straining.

Then pour into the basin or the sieve lined with gauze or cotton.

Bring together the edges of the cheesecloth, shake a little to strain the whey, make a knot and find a place where to hang the whole thing for about three or four hours until all the whey strains completely. I saw somewhere that you can find special sieves for cheese making for sale but, to be honest, I haven't tried them.